Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

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Honey Sweetened Pumpkin Butter

Pumpkin butter is a great, healthy, sweet treat! Rich in anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E, it is also a great source of minerals like copper, calcium, potassium and phosphorus.

Enjoy it as a spread for muffins and bread or as a topping/filling for cakes and tarts. You can even add it to recipes, like you would apple sauce or just eat it straight up. No

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

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Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely delicious….!

Makes 30

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g/12 oz self-raising flour

Pinch of salt

200g/7 oz caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g/4 ½ oz butter

75g/2 ¾ oz golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/325°F/Gas Mark 3 and lightly grease your baking trays to make 30 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 30 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

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vegan banana peach "ice-cream"

The past few months I've been cutting back on my processed sugar intake. So less baked goods, more fruit! I allow myself to have 1-2 servings of fruit a day. Lately, I've been "saving" my fruit servings to use as dessert after dinner.

For years I've heard about people making one ingredient ice-cream in their vitamix or blendtec blenders by simply pulverizing frozen bananas. To be honest, I kinda laughed at the idea. For one, I've never been a HUGE banana fan. Secondly... it just sort of sounded impossible.

But then I tried it. (Here's a quick little video to show you how.) 

And it was another "foot in mouth" moment. It's seriously delicious... and strangely enough -- because it's so cold, it tastes more like ice-cream than bananas! Now generally I have to add about 1/4 cup of almond milk in with my frozen fruit to get my machine to process the "ice-cream" smooth enough -- I think it's because my vitamix is an older refurbished model (I still love him). But that's all I do!

I usually mix one frozen banana with a handful for frozen strawberries or peaches. Sometimes blueberries. Sometimes a generous sprinkle of cinnamon. Sometimes a tablespoon of vanilla. I never have to add sugar. It's completely sweet enough just as it is.

On last night's serving I drizzled a little honey on top. Honestly, it was just for the picture. It absolutely didn't need the additional sweetness.

Have you made "one-ingredient" banana ice cream? What are your favorite combinations? Let's chat! Right here on the blog. If you look over to the left you'll see a blue box just for you. Talk with me. I want to hear about how you would make your banana ice cream.

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Butternut Squash Fries

I confess...I am a HUGE french fries fanatic, but then again 'fanatic' is kinda of my M.O. Ahhhh, but 'french fries' with their wonderfully crisp, salty outside and soft delicate inside! Problem is, when your diet calls for low starch vegetables only, a good 'fry' can be hard to find. Here is a great alternative, and fast becoming my favorite snack...






BUTTERNUT SQUASH FRIES! Tasting a

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Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

~~~~~~~~~~~~~~~

Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/4 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
1/2 t cinnamon

2 T water

In a large bowl stir together the oatmeal, almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter, brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or anytime!

click HERE for My Easy Granola recipe.
Links: Coastal Charm, A Stroll Thru Life,
Jam Hands, Stone Gable, Designs By Gollum

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this week's menu - fall is here

The cotton fields behind our house are finally coming into bloom... it means fall is here. It's my favorite time of year. I love the scent of of coolness in the mornings as I head off to work. I love that it means Honeycrisp apples will be in stores soon. I love the oranges, yellows, and reds of the leaves. It's just a beautiful time.

The focus this week is on simple vegetables and healthy proteins. Some weeks are awesome veggie weeks... other times they seem to get lost between the cracks. So I really want to focus on squeezing more veggies in this week.

Also focusing on no grains and no processed sugar. It's amazing how much grain foods and sugar affect me and how long it takes for my body to not crave it after one day of indulgence! One day. I ate quite a few rice chips on Saturday, I also ate 2 mini cupcakes and some coconut milk ice cream that same day. Consequently... on Sunday ALL I wanted was sugar. All I wanted to do was eat. So I ate nuts. I ate kale chips. I definitely ate. But I didn't eat the sugar or the grains.

And today... it's better. I'm not craving the sugar as much as I was yesterday... This definitely makes it clear to me that my body goes crazy on sugar and grains. But when I'm eating proteins, vegetables, fruit, and the occasional sweet potato and/or bowl of honey-sweetened oatmeal... my body is happy. No cravings, I don't feel deprived. I feel like I'm feeding my body well. So here's to eating well this week.

This Week's Dinner: 

• Sunday - Ground beef and broccoli one pot meal
• Monday - Rotisserie chicken with rutabagas and green beans
• Tuesday - Breakfast for dinner -- scrambled eggs, turkey bacon, almond flour bread
• Wednesday - White chicken chili in the slow cooker -- minus the corn & cilantro (yuck!)
• Thursday - Tuna salad & spinach sandwiches on almond flour bread 
• Friday - Bolognese sauce over spaghetti squash
• Saturday - Grilled chicken over sauteed kale and mushroom 

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Beef Goulash

Beef Goulash

A hearty & warming dish!  A simple and tasty recipe which is full of flavor – one of the best beef goulash’s I have ever tasted!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours

Ingredients

2 tbsp vegetable oil

750g/1 lb 10oz lean braising beef, cut into chunks

1 large onion, chopped

1 garlic clove, crushed

1 tbsp paprika

1 tbsp smoked paprika

400g/14oz tin of chopped tomatoes

2 tbsp tomato puree

1 large red pepper, de-seeded and chopped

175g/6oz button mushrooms, halved

600ml/ 1 pint beef stock

1 tbsp cornflour

1 tbsp water

Freshly ground salt & pepper

To Serve

Sour cream

Fresh parsley, chopped

Long grain rice, cooked as per packet instructions or crusty bread

Method

1.   Heat half of the oil in a large frying pan and cook the beef for 3 minutes or until browned, set aside.

2.  Add the remaining oil to the pan and fry the onions and garlic on a low heat for 3-4 minutes, return the meat to the pan and add the paprika, stir well.

3.  Now add the tomatoes, tomatoes puree, red pepper, mushrooms and cook for 2-3 minutes stirring well.  Pour in the stock and bring to the boil, reduce the heat, cover and let simmer for 1 ½ - 2 hours until the meat is tender.

4.  Mix the cornflour and water together and add to the pan, stir until thickened.  Cook for 1 minute and season to taste.

5.  Serve the goulash with chopped parsley, sour cream and rice or crusty bread to mop up all the delicious juices.

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Banana & Chocolate Muffins

Banana & Chocolate Muffins

A perfect weekend breakfast or accompaniment for a coffee break!  The banana makes the muffins stay moist days after baking when most would go stale.

Makes 12

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

3 ripe bananas

125ml vegetable oil

2 eggs, beaten

100g soft light brown sugar

225g plain flour

3 tbsp cocoa powder, sifted

1 tsp bicarbonate of soda

Method

1.   Preheat the oven to 220°C/Gas Mark 6 and line a 12 bun muffin tin with papers or muffin cases.

2.  Place the bananas in a bowl and mash with a fork, mix in the oil, eggs and sugar.

3.  Mix together the flour, cocoa powder and bicarbonate of soda, add to the banana mixture beating gently.

4.  Spoon into the muffin cases and then bake in the oven for 15-20 minutes.  Allow to cool in the muffin tin and then place on a wire rack... enjoy!!

Cooks tips

*  Store in an airtight container, they will keep for 2-3 days.

* To serve warm, reheat in a warm oven for 5 minutes.

* The muffins are suitable for freezing and can be kept frozen for up to 3 months.

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gluten free peach crisp for one -- an almond flour recipe

The past few weeks I've been using a lot of blanched almond flour in my baking. I am doing this to cut back on sugar and carbohydrates in my overall food plan. Over the past few years I experimented with this low glycemic flour thanks to Elana Amsterdam and her cookbooks... but I've never used it as exclusively as I have the past few weeks... and you know what?

It is SO stinkin' easy!

I had forgotten how incredibly easy it is to use almond flour in baking, especially when you're gluten free. Almond flour is quite healthy as it's high in protein and fiber. To learn more about why I use this flour, check out my GF Baking 101 page.

I've been meaning to share my recipe for an almond flour peach crisp the past few weeks.  I've made it in the oven, in the slow cooker, and now even in the microwave. I meant to make another batch this week so I could take a few good photos of the crisp, but so far I haven't had the time. Yet.... I had a real hankerin' for peach crisp tonight. So I decided to make a personal peach crisp for one. To lightly sweeten the peach crisp, I used a little bit of coconut sugar... but if you'd rather, feel free to use regular sugar or leave it out completely.

I'd say I made this crisp just for you, but I didn't... it was for me. :-P All me. And I enjoyed every single bite of it! But I will be nice enough to share the recipe...

Gluten Free Peach Crisp for One
free of gluten, grains, white sugar, eggs, corn, soy, dairy/casein
created by Carrie of Gingerlemongirl.com
printer-friendly recipe

1 ripe peach, sliced, and peeled if you prefer
3-4 tablespoons blanched almond flour
4 teaspoons coconut sugar, divided
1/4 teaspoon cinnamon
tiny pinch salt
2 teaspoons butter, coconut oil, or canola oil

Directions:

1. Place sliced peach in a microwave safe (or glass) cereal or soup bowl. Sprinkle 1 teaspoon of coconut sugar over the peaches. 
2. Microwave peaches on high for 3 minutes until they are softened and sugar has caramelized. 
3. In a small bowl mix together blanched almond flour, remaining coconut sugar, cinnamon, and salt. Using a fork, cut in the butter or coconut oil into the almond flour mixture. 
4. Sprinkle almond flour mixture on top of the peaches. Cook in microwave on high for 2 minutes. 
5. Allow to cool for 2-3 minutes before eating. Don't share. Eat the whole thing and enjoy every single gluten free, grain free morsel!! :-) 

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Best Ever Almond Flour Pumpkin Muffins (Grain Free)

Continuing with my pumpkin obsession, here is my latest addition. I have to say these are the best almond four muffins I have had yet! The crumb was delicate, not mushy or soggy and the tops had a thin layer of crispness to them. I nearly ate the whole batch in one sitting!









Before purchasing almond flour, you should know a few things. The best flour to purchase is the

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German Spaetzle

Spaetzle With Chicken Paprikash

~~~~~~~~~~~~~~~~~~~~

This German classic is a light, small
dumpling-like noodle, wonderful with roasts and
 chicken, or anything that has a sauce. 

This recipe will be enough for 3-4 servings,
but I usually make a double amount and

put extras into Ziplock bags and store
 them flat in the freezer.

Combine the eggs, water and salt in a medium bowl.

 Whisk with a fork.

Stir in the flour. It should be a wet dough

 that you can stir with a fork. 

If it's too stiff add a little more water.

Ist das nicht ein Spatzle maker? 

Ja das ist ein Spatzle maker.

The spaetzle maker fits over the rim of the pot.

 Put the dough into the square hopper of the

 spaetzle maker over a large pot
of boiling salted water.

 Quickly slide the hopper back and forth
grating the dough over the holes
and into the boiling water. 

Let the water come to a boil again then

 let the spaetzle cook for one minute. 

After they rise to the top the are done!

 Use a slotted spoon to strain the spaetzle 

out of the water and into a serving bowl.  

Repeat process with any remaining batter.

You can butter, salt and pepper now or just 

serve along with the sauce of you main dish.

You can also saute them in butter and season.

Spaetzle with Pork Roast and Gravy

Spaetzle, it's a nice alternative to potatoes, rice or pasta.

Spaetzle

2 eggs

1/2 C water

1/2 t salt

2 C flour

Whisk the egg, water and salt with a fork in a medium bowl.

Add the flour and stir until a sticky dough forms. Add more water if the dough is too

thick to stir with a fork. Bring a large pot of salted water to a boil. Put the dough into the holder of the spaetzle maker and quickly rub back and forth to press the dough through the holes. Let the water return to a boil. The spaetzle will rise to the top when they are about done. This will take about one minute, then skim them out of the water and into a serving bowl. Repeat with the remaining dough.
 *You can also use a tin can and press the dough through the holes in the can. 

You can also serve spaetzle with a little butter, salt and pepper.

Leftover spaetzle can be heated in the microwave or sauteed in a little butter

~~~~~~~~~~~~~~~~~

Don't be afraid to try these. They are very easy to make and only take about 5
minutes to prepare. If you are lucky enough to find a spaetzle maker they go really fast. I found one in a thrift store for $1, probably because no one knew what it was.
~~~~~~~~~~~~~~~~~
Here's a way to make a homemade spaetzle maker out of a tin can.
Clean and wash a large tin can and punch holes
 in the bottom the size of a pencil with
 a large screw driver or pick. Put the dough in
and push it through the holes into
 the boiling water using a large rubber spatula.
You can also use a colander with large holes. 

Guten Appetit!

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Spicy Tomato, Herb & Sausage Fusilli

Spicy Tomato, Herb & Sausage Fusilli

A simple, quick and easy mid-week dish that can be rustled up with store cupboard ingredients!  But most importantly it is very delicious!

Serves 2

Prep time:  5-10 minutes

Cooking time: 12-15 minutes

Ingredients

2 tbsp olive oil

4 good quality pork sausages

1 red onion, sliced

2 garlic cloves, crushed

400g/14 oz tin of chopped tomatoes

1 red pepper, sliced

½ tsp chilli flakes

1 tsp sugar

2 tbsp oregano

2 tbsp fresh parsley, chopped

300g/10 ½ oz fusilli, cooked as per packet instructions

Method

1.   Heat 1 tbsp of oil in a large frying pan or wok and then add the sausages and cook until browned.  Remove from the pan and slice the sausages on the diagonal and set aside.

2.  Reduce the heat on the pan and add the remaining oil and gently fry the onions and garlic for 2 minutes.

3.  Add the tomatoes, red pepper, chilli flakes, sugar, oregano and sausages, cover and simmer for 10 minutes.

4.  Now add the cooked pasta and mix through.  Divide between 2 serving bowls and sprinkle with chopped parsley, enjoy!

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this week's menu - cheryl's nightshade stew

Good grief where has the time gone? I feel like it's been ages since I posted a menu. To be honest I've been a bit lazy with menu planning. I've got some projects going on that are taking up a lot of my time and my job gets busy as soon as the fall semester starts! 

Cooler air has blown in this week and it's finally light sweater weather! I love this time of year. Before too long the leaves will begin to change, the local cotton fields will be harvested, and it's already time for the county fair. Maybe this year we'll actually make it instead of having to head to Cracker Barrel instead! 

A few weeks ago my friend Heather A. and I started following a mostly paleo food plan. We are limiting all baked goods to only things made with almond flour and/or coconut flour -- and even eating those things in moderation. We are eating lots of non-starchy vegetables and raw salads, cooked potatoes or sweet potatoes maybe once a week, and otherwise lots of lean meats, eggs, and fruit once or twice a day. 

All I want to eat in the fall is soups, stews, chili... anything warm and comforting. Tonight I'm making Cheryl's Nightshade Stew and I can't wait. I'll be eating this with avocados... hubs may have brown rice. 

Nightshade Stew, recipe & photo from Cheryl of Gluten Free Goodness/Harris Whole Health. 

This Week's Menu: 

• Sunday -- slow cooker roast chicken with potatoes and vegetables
• Monday -- Cheryl's nightshade stew with avocados
• Tuesday -- baked cod with steamed broccoli, mashed rutabagas
• Wednesday -- slow cooker bean soup, picky hubs will probably eat cereal
• Thursday -- slow cooker beef roast, green beans and carrots
• Friday -- out-to-eat OR breakfast for dinner
• Saturday -- toast pizzas with salad. I make my pizzas with almond flour bread (I double this recipe and make a small loaf of bread) and daiya cheese, Michael makes his with Udi's bread and regular cheese. This is Michael's newest dinner creation (trust me, this is seriously creative for him!) and it's made just like these: Pizza Toast. 

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Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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